Chicken Enchilada Casserole

Chicken Enchilada Casserole

Progresso® Light soup just made it easier to create a tasty Mexican chicken casserole. For an even faster dinner, use our Make-Ahead Shredded Chicken Breast. Just thaw and use one cup in place of the chicken and cumin.

Prep Time

20

Minutes

Total Time

55

Minutes

Makes

3

servings

1
boneless skinless chicken breast, cut into thin bite-size strips
1/2
medium red bell pepper, finely chopped
1/4
teaspoon ground cumin
1
can (18.5 oz) Progresso® Light Southwestern-style vegetable soup
1/4
cup uncooked instant brown rice
1
oz fat-free cream cheese, cut into cubes
3
tablespoons Old El Paso® fat-free refried beans (from 16-oz can)
4
corn tortillas (6 inch)
1/3
cup shredded reduced-fat mild Cheddar cheese
  1. Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.
  2. Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
  3. Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
  4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.
Makes 3 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Weight Watchers® endorses all 14 varieties of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 4.
Do-Ahead
Make the casserole up to 24 hours ahead of baking, and store covered in the refrigerator. Since you'll be baking a cold casserole, expect the bake time to be a few minutes longer.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 35),
  • Total Fat 3 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 880mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 6g,
    • Sugars 4g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.